Pizza with peppers, olives and capers
The pizza with pepperoni is very good and delicious despite its simplicity. A white pizza stuffed with peppers, black and green olives, capers and smoked provolone cheese is really tasty, but if you want to add that extra touch, I would say that it would fit like a glove of crumbled sausage browned in a pan or a few cubes of bacon. To make this pizza I used roasted and then peeled peppers, but it will also be fine if you prefer to cook them in a pan cut into strips. Do you have a favorite pizza or do you like to try new flavors? Today I offer you a vegetarian pizza with roasted peppers, olives and capers.
Pizza with pepperoni, olives and capers is an appetizing variant of the classic pizza with vegetables. A unique dish that, if prepared at home with your own hands, becomes even tastier and more satisfying. So let's see together, with my recipe, how to prepare the dough and the perfect topping for this pizza, or rather for three pizzas. You can choose whether to prepare a normal and wholemeal dough: the important thing will be to respect the long leavening, 12 hours in the fridge. For cooking, use a red-hot lava stone on the stove and the oven at maximum temperature. Enjoy your meal!
Ingredients
DOUGH FOR 3 PIZZAS
300 g flour (or 150 g whole wheat and 150 g flour)25 g extra virgin olive oil10 g salt2 g dried yeast
TOPPING FOR 1 PIZZA
250 g wholemeal pizza dough100 g peeled tomatoes15 g pitted olives1 roasted red bell pepper1 roasted yellow bell pepperdesalted capersgarlicextra virgin olive oildried oregano in tuftssalt
Procedure
Mix the flours in a bowl or in the basket of a stand mixer, with the dry yeast; Add 300 g of water at room temperature and knead. Then, add the oil and, only when it is fully integrated, also the salt. Knead the dough for a long time; If you use the mixer, for at least 5-6 minutes. Finally, form a ball, let it rise covered for 30-40 minutes. Then gently spread it with your fingers and fold it back on itself by tucking one end over the other, turn it upside down and form a ball again. Cover it and let it rise in the fridge for 12 hours. Knead the dough again and divide it into three equal parts, form a ball with each one and let rise on a surface just greased with oil, covered with a large bowl. Let it rise for 40-50 minutes. Gently roll them out with your fingertips, spreading them out until you get 3 pizzas; Do the operation on a floured surface, on the shovel or on baking paper or directly in the pan. Preheat the oven to 250°C. Heat the lava stone on the stove. Blend the peeled tomatoes with 1/2 clove of garlic, 2 tablespoons of oil, a sprig of oregano, a pinch of salt. Roll out the dough on a well-floured surface. Spread the tomato over the pasta. Transfer the pizza to the peel (alternatively, roll out the dough directly on floured baking paper and then use the paper to transfer it to the stone). Place it on the lava stone on the fire and, after 3-5 minutes, bake everything together for 10 minutes at 250 °C; then add the striped peppers, olives, capers and a few sprigs of oregano; Finish with a drizzle of oil and continue cooking for another 8 minutes, until golden brown.
The pizza with pepperoni is very good and delicious despite its simplicity. A white pizza stuffed with peppers, black and green olives, capers and smoked provolone cheese is really tasty, but if you want to add that extra touch, I would say that it would fit like a glove of crumbled sausage browned in a pan or a few cubes of bacon. To make this pizza I used roasted and then peeled peppers, but it will also be fine if you prefer to cook them in a pan cut into strips. Do you have a favorite pizza or do you like to try new flavors? Today I offer you a vegetarian pizza with roasted peppers, olives and capers.
Pizza with pepperoni, olives and capers is an appetizing variant of the classic pizza with vegetables. A unique dish that, if prepared at home with your own hands, becomes even tastier and more satisfying. So let's see together, with my recipe, how to prepare the dough and the perfect topping for this pizza, or rather for three pizzas. You can choose whether to prepare a normal and wholemeal dough: the important thing will be to respect the long leavening, 12 hours in the fridge. For cooking, use a red-hot lava stone on the stove and the oven at maximum temperature. Enjoy your meal!
Ingredients
DOUGH FOR 3 PIZZAS
300 g flour (or 150 g whole wheat and 150 g flour)
25 g extra virgin olive oil
10 g salt
2 g dried yeast
TOPPING FOR 1 PIZZA
250 g wholemeal pizza dough
100 g peeled tomatoes
15 g pitted olives
1 roasted red bell pepper
1 roasted yellow bell pepper
desalted capers
garlic
extra virgin olive oil
dried oregano in tufts
salt
Procedure
Mix the flours in a bowl or in the basket of a stand mixer, with the dry yeast; Add 300 g of water at room temperature and knead. Then, add the oil and, only when it is fully integrated, also the salt. Knead the dough for a long time; If you use the mixer, for at least 5-6 minutes. Finally, form a ball, let it rise covered for 30-40 minutes. Then gently spread it with your fingers and fold it back on itself by tucking one end over the other, turn it upside down and form a ball again. Cover it and let it rise in the fridge for 12 hours. Knead the dough again and divide it into three equal parts, form a ball with each one and let rise on a surface just greased with oil, covered with a large bowl. Let it rise for 40-50 minutes. Gently roll them out with your fingertips, spreading them out until you get 3 pizzas; Do the operation on a floured surface, on the shovel or on baking paper or directly in the pan. Preheat the oven to 250°C. Heat the lava stone on the stove. Blend the peeled tomatoes with 1/2 clove of garlic, 2 tablespoons of oil, a sprig of oregano, a pinch of salt. Roll out the dough on a well-floured surface. Spread the tomato over the pasta. Transfer the pizza to the peel (alternatively, roll out the dough directly on floured baking paper and then use the paper to transfer it to the stone). Place it on the lava stone on the fire and, after 3-5 minutes, bake everything together for 10 minutes at 250 °C; then add the striped peppers, olives, capers and a few sprigs of oregano; Finish with a drizzle of oil and continue cooking for another 8 minutes, until golden brown.
No comments:
Post a Comment